Ginger Chocolate Chip Biscotti

These deliciously crunchy cookies are perfect for dunking in a "cuppa" (Australian for a cup of coffee or tea).
Apparently I'd printed this recipe many years ago (2002 to be exact) from the Cooking Light web site. To my surprise it was dairy-free already!

Ingredients
2 large eggs
1 large egg white
1 tsp vanilla
2 cups all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup chocolate chips
2 TBS chopped crystallized ginger (can sub finely chopped fresh ginger, or ginger juice to taste)

Directions
Preheat oven to 350 degrees F.
Whisk together eggs, egg white and vanilla in a large bowl.
In a separate bowl, combine flour, sugar, spices, baking powder, baking soda, and salt.
Add flour mixture to egg mixture and mix well. Stir in chocolate chips and crystallized ginger.

Divide dough in half and roll each piece in your hands to make a 12" log. Note: the log will spread out and become wider during baking. Place the logs on a parchment paper-lined baking sheet.

Bake for 25 minutes. Then remove from oven and let cool for 10 minutes on a wire rack, but leave the oven turned ON.

Once the logs have cooled enough to touch, cut each log into slices. Place the slices on the baking sheet and return to the oven. Turn the oven OFF immediately, but leave the biscotti in the oven until the oven is cool. The biscotti will become dry and crunchy.

You can also try adding different flavors, chips, nuts, etc. such as almonds, pistachios, lemon, orange... use your imagination!